French Bacon Bread

Overview

The second variation of French bread was originally called Shrimp and Bacon Bread. At first glance, the name made me think it was bread with shrimp and bacon. I looked through the pictures and text, but I couldn't see the shrimp anywhere. It just said to put a piece of bacon on top of the dough. Could it be that the shrimps are in the bacon? Shrimp or not, there is bacon. There was no bacon in hand, so I was debating whether to cut the fragrant pork leg into two slices and pass it off as bacon. However, the long strips of bacon are neatly shaped and should be easier to shape. After all, I had to buy back a pack of bacon and keep the rest. The original recipe was to make two, but after shaping, I realized that this one was a bit too big. After the fermentation is completed, and I cut it left and right into ears, I'm afraid it will be crowded together. Let’s bake it in two sessions, take turns sleeping on the big bed, and stretch out. . . .

Tags

• baking
• bread
• bacon
• high gluten flour
• liquid type
• maltose
• vitamin c solution
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Liquid type: 75g high-gluten flour, 0.5g salt, 0.3g dry yeast, 75ml water

   

2. 2 Main noodles: 175 grams of high-gluten flour, 4.5 grams of salt, 1.5 grams of dry yeast, 1 gram of maltose, 90 ml of water, 1/10 cup of vitamin C solution, all liquids, 2 slices of bacon

   

3. 3 Mix all the ingredients for the liquid

   

4. 4 Stir evenly, cover with plastic wrap, ferment at about 25 degrees for 4-6 hours

   

5. 5 The dough has grown

   

6. 6 Pour the water in the main dough into the maltose and mix evenly

   

7. 7 Add vitamin C solution and stir evenly

   

8. 8 Pour all the flour into the bread bucket,

   

9. 9 Add the mixture

   

10. 10 Pour in the liquid

    

11. 11 Dough kneading process, 13 minutes

    

12. 12 Can pull out smooth film

    

13. 13 Put into a large bowl, 28-30 degrees, ferment for about 60 minutes

    

14. 14 The dough has grown

    

15. 15 Pour out

    

16. 16 Divide into 2 equal parts

    

17. 17 Roll up

    

18. 18 Turn 90 degrees and roll up again

    

19. 19 Close the mouth downward and relax for 15-20 minutes

    

20. 20 Press flat and place a strip of bacon in the middle

    

21. 21 Fold one-third of the dough to the middle and press firmly

    

22. 22 Fold the other third to the middle and press

    

23. 23 Fold it in half and pinch the interface tightly

    

24. 24 Roll into a stick shape, put in baking cloth, ferment at 32 degrees for 60 minutes

    

25. 25 The dough grows and is divided into six equal parts on the surface

    

26. 26 Use scissors to cut diagonally to the bottom and separate them to the left and right into wheat ears

    

27. 27 Carefully transfer to the baking pan preheated with the oven, spray water on the surface, place in the oven, middle layer, heat up and down to 220 degrees, bake for about 20 minutes

    

28. 28 Golden on the surface, out of the oven